Ingredients:

1 C. all purpose flour
1 1/2 T. sugar
1 tsp. baking powder
1/8 tsp. baking soda
1/4 C cold butter cut into small pieces
3 T currants
1/4 tsp. grated orange rind
1/4-1/3 C buttermilk

1/8 tsp. ground cinnamon mixed with 1/2 tsp. sugar

Preheat oven to 375. In a bowl, combine flour, 1 ? T sugar, baking powder, and baking soda. Add butter; rub with your fingers to form fine crumbs. Stir in currants and orange rind. Make a well in the center and pour in the buttermilk. Stir with a fork until dough holds together. Pat dough into a ball; knead lightly on a lightly floured board for 5-6 turns. Shape dough into a smooth ball and place in a greased 8? or 9? cake or pie pan. Sprinkle with cinnamon sugar mixture. Bake for 10 minutes then, with a sharp knife, quickly cut a cross ?? deep across the top of scone. Bake approximately 20 minutes more until golden brown. Serve warm with butter and jam.